You can’t make decent pizza in a home oven. The crust either turns out soggy or burnt, most likely both in different places. You need a serious heavy-duty industrial pizza oven to make decent pizza. End of story.

]]>By: Marthttps://www.balloon-juice.com/2013/02/15/friday-recipe-exchange-pizza-pizza/#comment-4222326
Sat, 16 Feb 2013 18:57:46 +0000http://www.balloon-juice.com/?p=125741#comment-4222326@Comrade Colette Collaboratrice: Take a long thin steel spatula and carefully work between the peel and dough – twist side to side on countertop (to catch if slides off) to make sure dough is loose on peel – then open the oven door to slide on stone. Decided peel too small so now bake on oiled and cornmeal dusted baking sheet, then slide off onto the stone for the last five minutes for a brown crisp crust. This has avoided the peel disasters – half on stone half on oven door we have experienced.
]]>By: Andrislagsdinhttps://www.balloon-juice.com/2013/02/15/friday-recipe-exchange-pizza-pizza/#comment-4222209
Sat, 16 Feb 2013 18:34:58 +0000http://www.balloon-juice.com/?p=125741#comment-4222209@Comrade Colette Collaboratrice:
Hi Comrade, the launch onto the steel or stone can be tricky. In my experience I have found to lighten up on my toppings. You do need to lubricate the peel with semolina or flour prior to putting your dough on. Here is a good trick I learned. After you place the dough on the peel, be sure to jerk the dough slightly so it doesn’t stick. Continue to jerk the dough as you are making your pizza. When the pizza is done be certain that you can still jerk the dough on the peel and watch out for any sauce that may get stick under the dough. If it doesn’t stick you are ready to launch! Just takes a little practice. Good luck,
Andris
]]>By: wasabi gasphttps://www.balloon-juice.com/2013/02/15/friday-recipe-exchange-pizza-pizza/#comment-4222117
Sat, 16 Feb 2013 17:43:23 +0000http://www.balloon-juice.com/?p=125741#comment-4222117@Roger Moore: Thanks for the pointer on the pizza steel.
]]>By: TaMara (BHF)https://www.balloon-juice.com/2013/02/15/friday-recipe-exchange-pizza-pizza/#comment-4222058
Sat, 16 Feb 2013 17:06:39 +0000http://www.balloon-juice.com/?p=125741#comment-4222058@Joel: When you come back to a dead thread, you find out the most amazing things. I’m adding this to my blog today. Thanks, Joel!
]]>By: c u n d gulaghttps://www.balloon-juice.com/2013/02/15/friday-recipe-exchange-pizza-pizza/#comment-4221674
Sat, 16 Feb 2013 12:12:45 +0000http://www.balloon-juice.com/?p=125741#comment-4221674I love any kind of pizza – and it can be topped with any kind of meat or veggie, and I’ll love it.

I am more partial, though, to NY pizza – thin and crispy crust – over the Chicago style.

But it’s ALL good!

But NO FRUIT!
Pineapple on a pizza ain’t pizza – it’s a pizza/sandwich/dessert hybrid!

FRUIT ON A PIZZA IS AN ABOMINATION BEFORE THE BILLION EYES OF THE FSM! ! !

The FSM will tell you, if you don’t eat it with spaghetti, YOU DON’T PUT IT ON A PIZZA! ! ! ! !

I got a $20 gift card from Macy’s a while back and found a pizza stone for that price.

]]>By: Joelhttps://www.balloon-juice.com/2013/02/15/friday-recipe-exchange-pizza-pizza/#comment-4221357
Sat, 16 Feb 2013 06:12:49 +0000http://www.balloon-juice.com/?p=125741#comment-4221357@Comrade Colette Collaboratrice: I just cheat and use parchment paper; I slide the pizza (with paper underneath) from my “peel” onto my stone/steel. The pie cooks great and the only negative is that some of the edges of the paper burns a little. But nothing bad. And that’s in a 550-degree oven.
]]>By: Comrade Colette Collaboratricehttps://www.balloon-juice.com/2013/02/15/friday-recipe-exchange-pizza-pizza/#comment-4221355
Sat, 16 Feb 2013 06:11:14 +0000http://www.balloon-juice.com/?p=125741#comment-4221355I have a peel, a stone, a satisfactory dough recipe, and some favorite combinations, but I need some help/advice with a persistent problem: getting the pizza onto the hot stone. I build it on the peel, which I flour lightly and sprinkle with a bit of corn meal or polenta, but often the weight of the pizza with toppings makes it really hard to slide it off the peel and onto the stone. I’ve had a couple of ugly messes. If I flour the stone heavily enough to avoid this problem, the pizza tastes too much of scorched flour. What to do?
]]>By: Joelhttps://www.balloon-juice.com/2013/02/15/friday-recipe-exchange-pizza-pizza/#comment-4221324
Sat, 16 Feb 2013 05:35:51 +0000http://www.balloon-juice.com/?p=125741#comment-4221324After churning through two cheap-o stones that cracked after extended use, we went all in on the Stoughton Baking Steel as recommended by Serious Eats. This thing is awesome. Crispiest crusts, great durability (although it does rust slightly). Releases the pizza really well, too.
]]>By: PurpleGirlhttps://www.balloon-juice.com/2013/02/15/friday-recipe-exchange-pizza-pizza/#comment-4221299
Sat, 16 Feb 2013 05:14:17 +0000http://www.balloon-juice.com/?p=125741#comment-4221299@Roger Moore: When I buy the pizza outside, I don’t have them heat it for me — it would only get cold again on the walk home. I bring it home, add my toppings and put it in the oven for a 6 or 7 minutes.
]]>By: TaMara (BHF)https://www.balloon-juice.com/2013/02/15/friday-recipe-exchange-pizza-pizza/#comment-4221297
Sat, 16 Feb 2013 05:13:04 +0000http://www.balloon-juice.com/?p=125741#comment-4221297@PurpleGirl: Love that you call it pig and fungus! And ditto on filling in the name stuff. sigh.
]]>By: emmahttps://www.balloon-juice.com/2013/02/15/friday-recipe-exchange-pizza-pizza/#comment-4221291
Sat, 16 Feb 2013 05:10:46 +0000http://www.balloon-juice.com/?p=125741#comment-4221291Help. Comment in moderation. Honestly I was just talking about pizza!
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